| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 8 servings |
Ingredients
- 1/2 cup fresh orange juice
- 1/2 cup extra-virgin olive oil
- 1 tablespoon seeded and chopped pickled habanero chile peppers (or use 1 tablespoon habanero hot sauce)
- 2 cloves garlic, finely chopped
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon dijon mustard
- Kosher salt and freshly ground pepper
- 16 jumbo shrimp, peeled and deveined (about 1 pound)
Instructions
- Soak eight 8-inch wooden skewers in cold water for at least 15 minutes and up to 1 hour. Meanwhile, make the mojo: Combine the orange juice, 1/4 cup olive oil, the pickled habaneros, half of the garlic, the cilantro, mustard, and salt and pepper to taste in a medium bowl; whisk well and set aside.
- Combine the remaining garlic and 1/4 cup olive oil in a small bowl. Preheat a grill or grill pan over medium-high heat. Skewer the shrimp and brush with some of the oil-garlic mixture on both sides; season with salt and pepper. Grill until opaque, about 2 minutes per side, brushing with the remaining oil-garlic mixture. Arrange on a platter and drizzle with the orange-habanero mojo.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 187 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 12 g |
| Cholesterol | 143 mg |
| Sodium | 516 mg |
Reviews
Loved the sauce, marinated and basted the shrimp in it and then heated the remainder for dipping.